Best Armenian Vegetable Stew Recipes

Armenian Vegetable Stew image

Provided by Claire S. Kedeshian

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 pound eggplant (1 large), cut into 1-inch cubes
1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes
2 green, red, or yellow bell peppers, cut into 1-inch pieces
1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved
1 (10-ounce) package frozen cut okra
2 tablespoons tomato paste
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: rice pilaf or steamed bulgur

Steps:

Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

ARMENIAN VEGETABLE STEW WITH BULGUR PILAF image

Categories Vegetable

Number Of Ingredients 24

Armenian Stew with Pilaf
Stew:
2 tsp canola oil
1 cup chopped onion
3 garlic cloves, minced
1 tsp dried mint
1 tsp dried basil
1 bay leaf
1/2 tsp salt
2 medium carrots, peeled and cut into 1″ chunks
1 small zucchini, cut into 1″ pieces
1 cup chopped fresh tomatoes
1/2 cup tomato juice
1 15-oz can drained fava beans
1 large bunch swiss chard, torn into bite-sized pieces
1 tbsp fresh lemon juice
Pilaf:
2 tsp olive oil
1/3 cup finely chopped onion
2 garlic cloves, minced
1/2 tsp salt
1 cup bulgur
2 cups water
1/2 tsp chopped fresh rosemary

Steps:

Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf. Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender. In a separate dish, mix the yogurt and minced garlic. When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.